Catalan anxovada sauce
Catalan anxovada sauce
Salsa d'anxovada catalana
Anxovada is a Catalan sauce made with anchovies, very typical of Collioure and Roussillon cuisine.
Anchovy
Tomato
olive oil
Black pepper
Crush all the ingredients in a mortar and pestle.
You can add pine nuts or sometimes walnuts.
It can be thickened with a little toast.
La Anxovada
This Catalan equivalent of anchoïade is an anchovy-based sauce. To make it, canned anchovies are crushed in a mortar and pestle with olive oil, tomatoes, garlic and a pinch of black pepper. There are many variations of anxovada, with walnuts, pine nuts and bread used to thicken it. The sauce takes its name from the word "anxoves", which means "anchovy" in Catalan.
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Catalan anxovada sauce
Salsa d'anxovada catalana
Anxovada is a Catalan sauce made with anchovies, very typical of Collioure and Roussillon cuisine.
Anchovy
Tomato
olive oil
Black pepper
Crush all the ingredients in a mortar and pestle.
You can add pine nuts or sometimes walnuts.
It can be thickened with a little toast.
La Anxovada
This Catalan equivalent of anchoïade is an anchovy-based sauce. To make it, canned anchovies are crushed in a mortar and pestle with olive oil, tomatoes, garlic and a pinch of black pepper. There are many variations of anxovada, with walnuts, pine nuts and bread used to thicken it. The sauce takes its name from the word "anxoves", which means "anchovy" in Catalan.